Fennel's usual aniseed flavour is quite muted here - it really just adds a savoury note that gives this fully vegan dish a full-bodied flavour that you'd normally only get from a chicken or veal stock.  We roast the ovens in olive oil until golden and then cook them with onions, garlic, fennel and stock before blending into a velvety puree.
Carrots, fennel, onion, garlic, olive oil, vegetable stock (Massel), salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER 350 ML SERVE
ENERGY162.7kj701kj
PROTEIN0.8g3.3g
FAT TOTAL1.9g8.2g
- SATURATED0.3g1.3g
CARBS3.5g15.2g
- SUGARS3.4g14.8g
SODIUM307.4mg1324mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Grated Parmesan, black pepper and crusty bread or a sprinkle of fresh coriander, parsley or chervil with a swirl of yoghurt or creme fraiche.
Reheat gently in a microwave or saucepan, stirring occasionally until piping hot, thinning with a little water if you'd prefer a more liquid soup.